Harvest Salad Recipe

This recipe makes a very large salad, perfect for gatherings and just the right size for the large wooden bowl. Serves 10-12

INGREDIENTS

For the Salad

  • 10 ounces Baby Greens
  • Seeds of one Pomegranate
  • 2 Honey Crisp Apples (or similar variety), cored and sliced thinly
  • ¾ cup Walnuts, roughly chopped and toasted
  • ¼ cup Pepitas (hulled pumpkin seeds)
  • 2/3 cup Blue Cheese, crumbled

For the Vinaigrette

  • ¼ cup Apple Cider Vinegar
  • 1/3 cup Olive or Avocado Oil
  • 1/3 cup Maple Syrup
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoon Coarse Ground Pepper
  • 1 scant teaspoon Sea Salt
  • 2 tablespoons Sweet Onion (optional)

DIRECTIONS

For the Salad

  1. Place the baby greens, pomegranate seeds, walnuts, pepitas, and blue cheese in a large serving bowl. Drizzle with 1/3 of the vinaigrette and toss until greens are coated and toppings are evenly distributed. Add more vinaigrette, if desired.
  2. Alternately – Evenly arrange greens, pomegranate seeds, walnuts, pepitas, and blue cheese in a serving bowl and serve with the vinaigrette on the side.

For the Vinaigrette

  1. Place vinegar, oil, maple syrup, mustard, pepper, salt, and sweet onion in a blender and process until onion is completely pureed and mixture is smooth. This method will make a creamier dressing that stays emulsified for a longer period of time.
  2. Alternately – Place all ingredients except for the onion in a bowl and whisk until emulsified.
  3. Keep refrigerated in an airtight container.